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Cottage Cheese Rolls


2 package active dry yeast
1/2 cup lukewarm water
2 cup cream-style cottage cheese
1/4 cup sugar
2 tsp salt
1/2 tsp baking soda
2 eggs
4 1/2 cup flour (approximately)

Sprinkle yeast on lukewarm water. Stir to dissolve. Heat cottage
cheese until lukewarm. Combine cottage cheese, sugar, salt, baking
soda, eggs, yeast and one cup flour in bowl. Beat with electric mixer
at medium speed until smooth, about 2 minutes, scraping bowl
occasionally, or beat with spoon until batter is smooth. Gradually
add enough flour to make soft dough that leaves the sides of the bowl.

Place dough in greased bowl, turn over to grease top. Cover and let
rise in warm place until doubled, about 1 1/2 hours. Turn dough on
lightly floured surface.

Divide dough into 24 equal pieces. Shape each piece into a ball. Place
balls in 2 greased 9 inch round baking pans. Let rise double.

Bake in 350ø oven 20 minutes or until golden brown. Remove from pan.
Cool on racks. Makes 24 rolls. Good made with whole wheat flour, also.

Greenfield, Ohio pg. 48 Converted by MMCONV vers. 1.10


Servings: 24



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